Thursday, November 4, 2010

Foodie Friday - Superfast Asian Chicken Noodle Soup

Edited to addI had a question about where to buy Lemongrass.  Some large grocery stores carry it in their produce department.  If you can't find it fresh, you can substitute dried although you will have to reconstitute it in hot water first (not quite as good though), lemon zest or lemon verbena (herb).    Here's a learning link.

I love "fast food" this time of year.  There are so many projects to be done and events to attend that dinner has to be quick and easy.  We don't go out for fast food though.  You'll see why when you try this superfast and really good soup.  Perfect for a chilly night. 

The original recipe was from Cooking Light...I think, but I've made some changes.

Asian Chicken Noodle Soup
1 T. vegetable oil
1 T. minced garlic
1 T. grated ginger
2 stalks fresh lemongrass, peeled
2 c. water
2 (14 oz.) cans fat-free, low sodium chicken broth (I add a bit more)
1 lb. chicken breast tenders, cut into bite sized pieces
4 ounces uncooked angel hair pasta
1/4 c. chopped fresh cilantro
1 T. fresh lime juice (I squeeze and freeze lime juice when limes are in season and freeze in 1 T. portions in ice cube trays)
1/2 t. salt
2 green onions, thinly sliced
crushed red pepper flakes

Heat oil in a large nonstick skillet over med.-high heat.  Add garlic, ginger, and lemongrass; saute 3 minutes.  Add water and broth; bring to a boil.

Add chicken and pasta; cook 5 minutes or until chicken is cooked through. 

Remove from heat; stir in remaining ingredients except for red pepper flakes.  Let stand 5 minutes.  Discard lemongrass.

Serve hot with rice crackers and additional lime wedges.  Sprinkle with crushed red pepper flakes if desired.

That's it!!  Serves 4-6 depending on appetites.

Enjoy!  See you after the art show.  The weather is supposed to be beautiful...Yeah!

Almost forgot...May Arts has a new challenge on the blog.  Hop over here for the details!!

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